This beef stir-fried with rice noodles(beef chow fun) is very famous and common in Guangdong Province, because you can see it in no matter large restaurants or street food stalls. It is said that in Guangdong, people who fry this dish with nice color and flavor are qualified to be chefs.
The first time I heard it was in a Hong Kong movie, it was a recipe for a top food contest. The fresh rice noodles made of rice we bought are easy to stick together. How to keep the fried noodles not cut off and not stick together really tests the skill of the chefs.
Cantonese people love chow mei fun and beef chow fun as much as northerners love noodles. In this dish, yellow chive is a must-have green vegetable. In order to restore the classic version, I did not use other ingredients instead. Mung bean sprouts have also gone through the steps of removing the head and tail, just like when I stir fry bean sprouts. Some people call the bean sprouts treated in this way as “silver sprouts”.
How to make beef tender
My beef cooking experience tells me that a little baking soda is enough. When marinating beef, shredded ginger, pepper powder, and cooking wine are also necessary to get rid of the smell of beef.
Note:
To prevent the rice noodles from sticking, separate them one by one before frying.
Beef Stir-fried with Rice Noodles( Beef Chow Fun)
Equipment
- Wok for stir-frying
Ingredients
- 500 gram fresh rice noodles
- 60 gram bean sprouts( removing the ends)
- 30 gram yellow chives, cut into sections
- 100 gram beef, shredded roughly
- For marinating beef
- 1/4 teaspoon soda powder
- 1 teaspoon oil
- 1 tablespoon light soy sauce
- 5 gram ginger, shredded
- 1/2 teaspoon cooking wine
- 1/4 pepper powder
- For stir-frying
- 10 gram green scallion, cut into sections
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon salt
- 3 tablespoon oil
Instructions
- Marinating beef with soda powder, oil, light soy sauce, ginger, pepper powder, cooking wine, let them stand in the refridge for half an hour.
- Separate the rice noodles one by one before cooking
- Throw away the ginger shredded from the marinated beef
- Add 3 tablespoon oil to a wok, heat over high medium heat, when beginning to smoke, add beef, stir-frying until the color changed
- Add bean sprouts, stir-frying until wilted, add yellow chives, rice noodles, light soy sauce, dark soy sauce, salt, green scallions, stir-frying gently until mixed well, about 2-3 minutes.
- Serve immediately.
Greetings! Very helpful advice in this particular post!
It’s the little changes that will make the greatest
changes. Many thanks for sharing!
I am very glad to hear that.
Happy Chinese cooking and enjoy it!